A SUSTAINABLE STATE
SUSTAINABILITY NC State has a long history of impacting the agricultural industry in North Carolina. As a land-grant university that has played a key role in revolutionizing the state’s farming practices, NC State and its alums continue to define, refine and influence our agricultural practices 125 years later. NC State Dining is proud to be a contributing partner in the university’s overall sustainability goal to conserve energy, use resources wisely and reduce our carbon footprint. With over 40 campus locations, we’re taking a lead role in opening avenues for North Carolina-based growers, producers and manufacturers to help meet that need by providing fresh, healthy and local ingredients.
PARTNERSHIPS We have created several partnerships with student organizations and professors across campus, including the NC State Sustainability Stewards, Agroecology Farm, Culinary Horticulture Club, and the NC State Aquaculture Program, to assist and align our sustainability goals. Through a partnership with the Office of Sustainability, NC State Dining began reducing plastic waste by eliminating single-use plastic bags at the Atrium Food Court and C-Stores on campus. Reusable bags are now available for purchase at these locations, diverting over plastic bags from the landfill since implementation. NC State Dining has also contributed to the Sustainable Tracking, Assessment and Rating System (STARS) gold rating for the university’s overall sustainability performance.
The nationally recognized “My Roots are at NC State� program connects NC State Dining with North Carolina growers, manufacturers, processors and producers to increase our ability to purchase locally and highlight the wealth of products grown and produced in our state. It also gives us an opportunity to share stories of NC State alumni working for these companies and how their work positively impacts our efforts to provide the best food possible for our students, faculty and staff.
NC STATE AGROECOLOGY EDUCATION FARM This on-campus farm provides hands-on education regarding sustainable agriculture to students, staff, faculty, and the community. One of the Agroecology Farm’s main goals is to produce fresh and healthy food items to be served at oncampus dining locations, extending sustainable agriculture education back to campus. Through our partnership with the farm, NC State Dining has provided funding for a new postharvest facility, as well as a hoop house, which extends the growing season and provides nearly year-round vegetable production. In 2017, the six-acre site produced 9,027 pounds of crops for the dining program. For more information and to see what’s growing on the farm, visit agroecologyfarm.ncsu.edu.
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BUYING L O CAL
NC State Dining is committed to purchasing local foods whenever possible to support North Carolina agriculture and minimize the resources required to bring products to campus. We track our local purchasing and work to maximize partnerships with companies in our state. We highlight our suppliers at the entrance of campus dining halls, showing the companies we buy from and their locations relative to campus.
PRODUCTS 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Apples Bakery Bell Peppers Bread Products Canned and Fresh Produce Cereal Cornmeal Dairy Products Eggs Fish Ham Hot Sauce Muffin/Hushpuppy Mix Non-Russet Potatoes Pasta Peanuts/Peanut Products Peppers Pickled Products
COMPANY
LOCATION
Lively Orchards Neomonde Mediterranean McConnel Farms Flowers Baking Company Bay Valley Foods Malt-O-Meal Brands Atkinson Milling Company Howling Cow Cal-Maine Foods Carolina Classics Catfish Goodnight Brothers TW Garner Food Company House-Autry Mills, Inc Tart Farns Drake’s Fresh Pasta Company Hampton Farms Bailey Farms Mt. Olive Pickle Company
Flat Rock Raleigh Hendersonville Newton Faison Asheboro Selma Raleigh Louisburg Ayden Boone Winston Salem Four Oaks Dunn High Point Severn Oxford Mt. Olive
MILES FROM NC STATE 259 3 257 170 64 71 30 0 37 102 196 105 105 41 93 120 38 70
PRODUCTS 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35
Pork Pork & Chicken Products Poultry Produce Produce Produce Produce Produce - Collard Greens Produce - Strawberries Seafood Seafood - Mussels Snacks/Baked Goods Sweet Potatoes Sweet Potatoes Tortillas Vegetables Vegetables
COMPANY Brookwood Farms Chandler Foods, Inc House of Raeford Critcher Brothers Produce Eastern Carolina Organics Ford’s Produce Moody Dunbar Burch Farms Cottle Farms Wanchese Fish Company Bay Hill Seafood Sarah Lee Bakery Nash Produce Wayne E Bailey Produce Co, Inc Tortillas San Antonio Perez Farms Wilson Farms
For more information on NC State Dining’s sustainability efforts, visit dining.ncsu.edu/sustainability.
LOCATION Siler City Greensboro Rose Hill Deep Gap Durham Raleigh Dunn Faison Faison Wanchese Greensboro Tarboro Elm City Chadbourn Halifax Hendersonville Clinton
MILES FROM NC STATE 48 82 88 177 22 3 42 66 65 201 82 78 49 130 55 260 65
NC State Dining
dining.ncsu.edu
919.515.7012 ncstatedining@ncsu.edu
@ncstatedining @wellfedwolfpack @ncstatedining @wellfedwolfpack
NC State Dining is a part of Campus Enterprises. Learn more at campusenterprises.ncsu.edu